Juicy chicken pieces marinated in a sweet and savory teriyaki sauce, grilled to perfection and served with extra sauce for dipping.
Ingredients
1/2 cup soy sauce
1/2 cup pineapple juice
1/2 cup spicy honey
2 cloves garlic
2 tablespoons brown sugar
to taste none salt
1 tablespoon ginger
1 tablespoon cornstarch
1 pound chicken breast
to taste none pepper
Method
In a saucepan, combine soy sauce, 1/4 cup plus 3 tablespoons of pineapple juice, 1/4 cup plus 3 tablespoons of spicy honey, minced garlic, brown sugar, salt, and grated ginger. Heat over medium until it starts to simmer, about 5 minutes.
Reduce heat and slowly whisk in cornstarch until smooth. Continue to stir until the sauce thickens, around 1 to 2 minutes. Remove from heat and set aside.
Thread chicken pieces onto skewers, seasoning both sides generously with salt and pepper. Brush with the teriyaki sauce, reserving some for later, and refrigerate for at least 2 hours or overnight for better flavor infusion.
Preheat your oven to 400°F (200°C) and prepare a baking tray with foil for easy cleanup.
Place the marinated chicken skewers on the foil-lined baking tray.
Bake for 10 to 13 minutes, then remove from oven.
Adjust the oven rack to 6 inches below the broiler and preheat the broiler. Brush the skewers with the reserved teriyaki sauce and broil for 2 to 3 minutes per side until golden and caramelized.
Serve the skewers warm with extra teriyaki sauce on the side for dipping.
